Food science is a branch of agricultural science that is primarily concerned with food production. Food scientists work to discover or develop new foods and food manufacturing methods and to monitor existing food processing. Many food scientists work for private companies; others work for government agencies concerned with food safety and nutrition, or for colleges and universities. Food science in the 21st century is becoming increasingly hi-tech, with the growing use of biotechnology and nanotechnology.

Food Scientist Duties

As a food scientist, you will work in a field in which you may be responsible for analyzing and improving the nutritional value of the foods people eat. Food scientists also work to develop entirely new foods and improve existing food production methods. Some food scientists monitor food processing, preservation and storage to ensure that foods are manufactured and packaged using methods that are safe and sanitary.

College Education

Some universities offer programs in agricultural and food science, but mostly you’ll find them at land-grant colleges. To get an entry-level job in food science, you need a bachelor’s degree in agricultural science with a concentration in food science. Earning your degree typically takes about four years. Basic courses include biology, botany, chemistry and principles of statistical analysis. Specialized courses teach you about food processing, nutritional analysis and food safety. You’ll gain practical experience through laboratory work and internships.

Advanced Education

Career advancement into food science research or management positions usually requires a master’s degree. If you wish to teach or work in basic research, earning a Ph.D. will make you a better candidate. Some food scientists pursue a business-focused career path; for them, a master’s in business administration is a useful option. Licensing is not required for food scientists, but professional certification is available from the Institute of Food Technologists. A certified food scientist has demonstrated expertise and can present this professional credential to prospective employers. Certification requires completing a bachelor’s or graduate degree, taking a comprehensive exam and having work experience.

Career Prospects

As of 2010, the median salary for food and agricultural scientists was $54,450. The top-paid 10 percent earned over $105,000, while the bottom 10 percent made less than $34,320. The Bureau of Labor Statistics expects a 10 percent growth in food and agricultural scientist jobs from 2010 to 2020. Consumer demand for new foods and for healthier and more nutritious food choices underlie the projected job growth. The use of sophisticated methods such as biotechnology and nanotechnology are becoming more important, so training in these areas is a plus for aspiring food scientists.